Espresso Chocolate Scones

1 2/3 cups (234 grams) all-purpose flour
1/3 cup (28 grams) cocoa powder
1/3 cup (66 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon salt
1 tablespoon (4 grams) instant espresso powder
1/3 cup (76 grams) unsalted butter, chilled and cut into 1/2 inch pieces
1 large egg, beaten
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (125 ml) heavy whipping cream
1/3 cup (66 grams) chocolate chips
1/3 cup (42 grams) dried cherries

Glaze:
1 large egg, beaten
1 tablespoon (14 grams) heavy cream

Preheat oven to 400 �F (205 �C) with rack placed in center of oven. Line a baking pan with parchment paper or spray with a non-stick vegetable oil. In a small bowl combine beaten egg with cream for glaze. Set aside.

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, salt and espresso powder. Cut the butter in small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. The mixture should resemble coarse crumbs. Add chocolate chips and dried cherries to dry ingredients. In a small measuring cup, combine the whipping cream, beaten egg and vanilla extract. Using a wooden spoon, add liquid to dry ingredients, mixing until dough form moist clumps.

Gather up dough with hands and transfer to a lighly floured surface. Gently knead until dough forms a ball and is smooth. (10 sec). Pat the dough into a 7 inch circle and cut into 8 triangles using a sharp knife. Place the scones on the prepared baking pan and brush tops of scones w/ glaze. bake for approx. 15 minutes (the outside of the scone will be firm and the middle soft). Remove from oven and transfer to wire rack to cool.

Makes 8 scones.